Red Yeast Sandwich Cookies
1.
First soften the butter at room temperature. Then add the powdered sugar and beat with a hand whisk until fully incorporated.
2.
Pour in the egg liquid in two batches. It needs to be beaten each time until it is fully integrated and then added again.
3.
Pour the red yeast rice powder into the low powder and mix.
4.
Sift together into the butter paste.
5.
Use a rubber spatula to cut and mix until there are no dry powder particles.
6.
Put it on the chopping board, grab it into dough with your hands, wrap it in plastic wrap or a plastic bag, and freeze it in the refrigerator for half an hour.
7.
Then take it out and roll it with a rolling pin to a 2mm dough piece. Use a mold to carve out a square shape.
8.
Then use a small five-pointed star mold to cut half of the square surface into a hollow five-pointed star shape.
9.
Preheat the oven, 160 degrees, middle level, and fire up and down for about 18 minutes.
10.
After the test, take it out and let it cool.
11.
Melt the white chocolate in warm water while stirring with a spoon.
12.
After softening, add sugar needles and stir evenly with a spoon.
13.
Go to the full biscuit chip and spread an appropriate amount of chocolate.
14.
Then take the hollow five-pointed star biscuit slice, cover it, and lightly press it firmly. Put it in the refrigerator for 1 hour.
Tips:
If you want a lighter color, you must control the amount of red yeast rice. I only added 5g and it became a virtue.
Chocolate can be replaced with other sauces.
Bake at low temperature to keep the original bright color of the biscuits.
